Roasted Red Pepper Spread with Parmesan Garlic Toasts

Roasted Red Pepper Spread with Parmesan Garlic Toasts

2 red peppers, halved, seeded and deveined

1 Tablespoon olive oil

1/2 pound cream cheese

1/4 cup sour cream

1/2 red onion, coarsely chopped

4 drops Tabasco sauce

1/4 teaspoon Worcestershire sauce

Pinch cayenne pepper

2 Tablespoons finely chopped chives

Assorted raw vegetables, crackers or Parmesan Garlic Toasts

Preheat the broiler. Place the pepper halves directly on a broiler tray pan and spoon the olive oil over them. Broil, turning often, until the skins are charred. Transfer to a small paper bag and fold to seal. Set aside to cool inside the bag. When cool, rub the charred skin from the peppers and cut them into a fine dice. Transfer to a bowl.

Put the cream cheese, sour cream, onion, Tabasco sauce, Worcestershire sauce and cayenne pepper in the bowl of a food processor fitted with the plastic or metal blade and process until smooth. Scrape the mixture into the bowl with the peppers. Add the chives and mix well. Cover and refrigerate for at least one hour.

Let the spread come to room temperature before serving. Serve with raw vegetables, crackers, or Parmesan Garlic Toasts.

Parmesan Garlic Toasts

Hot garlic toasts pulled from the oven when the cheese has melted and just turned golden brown are irresistible when topped with creamy Roasted Red Pepper Spread.